The wines of Cuvaison Winery will be presented with a five-course dinner at Frederick’s on Broadway Monday, April 28 through Wednesday, April 30. The meals start at 7:30 p.m. and cost $95 per person, plus tax and tip.

Frederick’s is at 7701 Broadway St. Make reservations at 210-828-9050.

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Pop-up In the Park — Culinaria features local top restaurant chefs

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Some of San Antonio’s most popular chefs team up for a special pop-up event on the patio at Two Bros BBQ Market on on April 28. (This has been changed from the previous location, which was Brackenridge Park.) Two Bros BBQ Market is at 12656 West Ave.

On Thursday, May 8, Cured will honor blues legend Robert Johnson on the evening of his birthday with a Brews & Blues Dinner, a multi-course beer-paired dinnerwith Brooklyn Brewery for $75 per person.

Chef Steven McHugh could not resist as a self-admitted “blues nut.” In fact, before his Culinary Institute of America days, Steve earned a jazz saxophone scholarship that sent him to college.

While Johnson hailed from Mississippi, it was here in San Antonio at the Gunter Hotel where he recorded his very first landmark album in 1936. Johnson’s influential legacy lives on as Eric Clapton has called him “the most important blues singer that ever lived.” He ranked fifth in Rolling Stone magazine’s list of the 100 Greatest Guitarists of All Time, and was inducted into the Rock and Roll Hall of Fame in 1986.

Cured is at the Pearl, 306 Pearl Parkway. Call for reservations at 210- 314-3929.

Collaborative dinner at The Granary with Scott Anderson, acclaimed chef

Anderson, a two-time James Beard Foundation nominee for Best Chef Mid-Atlantic, has garnered much attention for his innovative and provocative work with ingredients, constantly keeping each dining experience fresh and exciting.

Visiting San Antonio for the first time, Anderson will partner with Rattray to present a new spring menu to guests in this seven-course dinner.

The dinner is $90 per person with available beer and wine pairing options. Seatings are at 6:15 and 9 p.m. Reservations can be made on the Open Table widget on the Granary’s home page here.

Restaurant Trends: Healthier food options and emphasis on wellness

The National Restaurant Association’s What’s Hot Chef Survey of 2014 emphasizes a trend in restaurants toward healthier food options. In fact, this trend is their No. 7 out the top 20 trends.

The average American now places more emphasis on healthy food decisions than ever before. According to the Futures Company, 73 percent of Americans (16 and older) say they are more interested in healthy eating practices than they were a few years ago.

This convergence of other key factors in making for succcessful restaurant experiences include sustainability, atmosphere, authenticity, flavor, texture and taste. — By corporate chef Cristi Shipley via FastCasual.com.

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The great lime shortage…

Lime prices are on the rise.

Bartenders are finding creative ways to replicate the flavor and acidity of limes as the fruit’s price skyrockets due to a shortage stemming from a bacterial disease. According to the Culinary Institute of America’s Smart Briefs, Toby Cecchini, owner of Long Island bar in Brooklyn, has cut a house gimlet with lime cordial from the menu in favor of a lemon cordial while Stephanie Griber of Shoo-fly Diner in Baltimore relies on hard cider, vinegars and kombucha to give cocktails a boost of flavor and acidity.